Tryptophan-N-glucoside in Fruits and Fruit Juices
Author:
Affiliation:
1. Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 Würzburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0003146
Reference18 articles.
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2. Belitz, H.D.; Grosch, W.Lehrbuch der Lebensmittelchemie; Springer: Berlin, 1992; pp 723−774.
3. Collins, P.; Ferrier, R. InMonosaccharides, Their Chemistry and Their Rolesin Natural Products; Wiley: Chichester, 1996; pp 534−535.
4. Bidirectional changes in the consumption of food produced by β-carbolines
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